Twinkie Cupcake Recipe

Tuesday, August 31, 2021
These homemade Twinkie cupcakes are a copycat from Hostess with their fluffy cream filling and sponge cake. They taste wonderful with memories from your childhood.

It seems that everything tastes different from those days made in the same factories and we combined some of the best ingredients to keep that taste and memory alive.

The sponge cake is light and airy with a wonderful vintage homemade taste and this filling is fluffy yet decadent that adds just the right combination together.

Cupcakes are easier than make and still will bring on those memories of a delicious tubular formed spongecake just like Hostess use to make but better.

The biggest difference is there are no preservatives and can't keep them fresh for weeks, these will need to be eaten quickly, but you can just freeze them on a cookie sheet for later thaw in the refrigerator even though we love to eat them frozen!

this is a twinkie cupcake a copycat from the Hostess company style spongecake filled with marshmallow cream






A Little Twinkie History



The Continental Baking Compan first rolled out Twinkies in 1930 and was filled solely with banana creme. But a banana shortage during the war forced Hostess bakers to replace it with the vanilla flavor.

The original recipe actually included some wholesome ingredients, (including the banana-cream filling mentioned above), but over the years, the butter, eggs, and milk were replaced with chemicals and stabilizers and due to that shortage remained vanilla for a filling.

There are no chemicals you can't pronounce in these Twinkie cupcakes and totally from scratch.


a twinkie cupcake copycat recipe


Ingredients

  1. flour sifted
  2. sugar
  3. eggs
  4. baking powder
  5. cornstarch
  6. water
  7. salt
  8. vanilla
  9. see the  printable recipe card below for filling and instructions

the spongecake batter in a metal bowl being whipped


Other Suggestions and Tips

  • make this in a cake form and top with chopped bananas and banana cream pudding then topped with a banana extract  flavored whipped cream
  • use a twinkie tube pan for the original shape see the affiliate link at the end for ordering on Amazon
  • make the cake in an angel food pan fill slice in half and fill dust with powdered sugar
  • freeze leftovers after 3 days and thaw in the refrigerator


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pin for later twinkie cupcake recipe


A Nice Trip Down Memory Lane Making Homemade Twinkie Cupcakes



These will definitely handle your craving for a Twinkie fix but nothing compares to our childhood memories right?


These little twinkie cupcakes will still bring a wonderful taste to your pallet and put a smile on your face, that's for certain because these are delicious.


Let's bring some new memories to the table together today, give this recipe a try, a simple mock-style copycat of the good ole days eating twinkies in cupcake form!


Twinkie Cupcake Recipe

Twinkie Cupcake Recipe
Yield: 48
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 26 MinTotal time: 41 Min
Homemade twinkie cupcakes are a delicious sponge cake filled with marshmallow fluffy filling. A Hostess childhood snack during the 1960s that mom tried to copycat and of course we think these are better than the originals.

Ingredients

  • 6 eggs separated
  • 6 tablespoons water
  • 1 1/2 cups sugar
  • 1 1/2 cup sifted flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons cornstarch
  • pinch a salt
  • 1 1/2 teaspoons vanilla
  • Marshmallow Filling Recipe:
  • 2 teaspoons boiling water plus 1/4 teaspoon salt (added to the water)
  • 2 cups marshmallow fluff
  • 1/2 cup shortening
  • 1/3 cup powdered sugar or more depending on how thick you want this
  • 1 teaspoon clear vanilla ( if you can't find it use regular but the filling won't be pure white in color)

Instructions

  1. Cupcakes, sheet pan, angel food pan or 2 8 inch pans can be used for this recipe:
  2. Cake batter directions:
  3. Beat whites until very stiff, set aside.
  4. Beat yolks in a separate bowl until thick and lemon-colored.
  5. Add sugar, cornstarch, baking powder, salt, sifted flour, and flavoring.
  6. Gently fold in egg whites until just blended. Pour into cupcake-lined pans
  7. Note: ( I use a little cooking spray in each bottom so the paper won't stick.)
  8. Bake for around 25 minutes in a preheated oven of 350 degrees. Cool completely.
  9. Core out the center of each cupcake with an apple corer or sharp knife then fill.
  10. Filling directions:
  11. In a heavy-duty mixer whip the shortening adding the sugar a little at a time, whip for around 4 minutes until smooth. 
  12. Add the vanilla, water, and salt. 
  13. Add the marshmallow fluff slowly beating until smooth and well blended together for around 1 minute.
  14. Place in a pastry bag to pipe into the cupcake centers or use a ziplock bag and snip the end off to fill easy.

Nutrition Facts

Calories

84.69

Fat (grams)

2.78

Sat. Fat (grams)

1.06

Carbs (grams)

13.78

Fiber (grams)

0.11

Net carbs

13.66

Sugar (grams)

9.43

Protein (grams)

1.26

Sodium (milligrams)

41.49

Cholesterol (grams)

24.45
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cupcake recipes, sponge cake recipes, copycat recipes, hostess cupcake recipes
American


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This is an affiliate link and I do make a small commission see Disclosure Policy here




Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2021.

10 comments

  1. Twinkies will always be a fond memory for me. My dad would bring one of the two in his lunch pack home for me. In recent years, they haven't tasted the same. I am bookmarking this to make in the near future. Thanks for the memories and the great recipe, Claudia.

    ReplyDelete
  2. Hello, I have been that nice, congratulations. I also uploaded a recipe very similar to my blog but a little different, if you can give me some advice.
    greetings

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  3. Happy weekend wishes to you and Thank you for sharing at the Thursday Favorite Things blog hop, your participation is what makes it so much fun. Come back to Katherines Corner,I posted the new giveaway today! xo

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  4. Oh my kids would love this! I am definitely going to give it a try at the weekend.

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  5. Twinkie cupcake, sign me up! Sounds very yummy and addicting! My hubby and daughter will sure love this recipe, so excited to give this a try!

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  6. This recipe is not only easy, it is also delicious and delicate. The end result is extremely cute and it was a success with my guests this past weekend. Thank you for sharing the recipe!

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  7. Such a lovely cupcake recipe. Looks yummy! Perfect for weekends. I'm going to make them for sure.

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  8. That looks decadent! I have never had a twinkie, and your cupcakes have me want to try one immediately!

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  9. This is so fun! Brings back so many childhood memories in a new way!

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  10. A sweet piece of childhood memories, but healthier!

    ReplyDelete

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